Seven Seas Grandeur reveals first Fabergé egg at sea

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Regent Seven Seas Cruises hosted a gala celebration in Miami, Florida on 10 December 2023, to welcome its newest ship Seven Seas Grandeur 

As part of the celebrations, Regent unveiled Journey in Jewels, the first Fabergé egg to permanently reside at sea. The pièce de résistance of a 1,600-piece art collection, the custom-designed masterpiece will now be on display in Seven Seas Grandeur’s atrium.

“Seven Seas Grandeur is the most anticipated new luxury ship to set sail this year, an achievement made possible through the combined craftmanship and exquisite eye for design excellence by Studio DADO and Fincantieri, who together with our team at Regent, have delivered a truly remarkable work of art,” said Norwegian Cruise Line Holdings president and chief executive Harry Sommer.

“Each feature of this ship is more jaw-dropping than the last, from the world-class collection of art and tantalising epicurean experiences, to the lavishly designed suites, restaurants, bars and lounges. Seven Seas Grandeur sets a new standard for service and comfort in the travel industry, and we are delighted to present this incredible new ship to discerning travellers as they explore the world with Regent.”

Designed by the award-winning Studio DADO, there are reimagined designs for signature restaurants such as Compass Rose, Chartreuse and Prime 7 among the dining choices. Seven Seas Grandeur features 15 accommodation categories including the palatial, US$11,000-a-night Regent Suite, Distinctive Suites and Spacious Suites.

During the ceremony, guests were treated to a reveal of the exclusive objet d’art known as the Fabergé x Regent Journey in Jewels Egg Objet, which is the first Fabergé egg to permanently reside at sea. 

Crafted in England from 18k white gold, the outer shell of the egg has been enamelled in an ombre of blues, representative of the colours of the sea. This shell consists of seven intricate blades, a number carefully chosen to celebrate the seven seas that Regent’s ships traverse. Just like a wave, each blade breaks into a sea foam of pearls and white diamonds at the tips in a truly extraordinary aesthetic feat.

The egg sits upon a plinth adorned with emeralds, tsavorites, blue sapphires and white diamonds, set in Fabergé’s Emotion style, with colourful gems specially chosen to evoke the colours of the ocean. This gem-set plinth is anchored to a stand which reflects layers of waves accented with pearls and diamonds at the edges; more geometric and symmetrical in a nod to the helm of Seven Seas Grandeur.

By rotating the pearl helm anti-clockwise, the seven blades delicately open in unison, to reveal a surprise hidden within – another hand painted egg, which is cradled by a wave and delicately rotates, revealing the changing gradient of colours of the sunrises and sunsets at sea, and seasonal elements you can witness aboard Seven Seas Grandeur. This egg has also been decorated with gemstones, including a diamond-set frost pattern which wraps around the egg surprise, inspired by the Fabergé Winter Egg of 1913. Hand-carved mother-of-pearl clouds, alongside white opals set in 18k yellow gold, are also featured – the warmth of the yellow gold evokes the sunshine, and the opals represent the rainbows which emerge through the clash of weather.

In two firsts, Fabergé has applied the complex technique of ombre lacquering to Journey in Jewels and has developed a bespoke mechanism which powers the rotation of the egg surprise. 

Star Kicks Off Norwegian’s 2023-24 Season in South America and Antarctica

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The Norwegian Star recently arrived in South America to kick off Norwegian Cruise Line’s 2023-24 in the region.

Extending through April, the local program features different itineraries to Brazil, Argentina, Uruguay, the Falkland Islands, Chile, and Antarctica.

After concluding its summer program in Northern Europe, the 2,200-guest vessel arrived in Brazil in early December.

Before concluding its repositioning cruise in Rio de Janeiro, the Star visited several destinations in the country, including Recife, Maceió, Salvador and Búzios.

Continuing its way to the Southern tip of the continent, the ship also offered a ten-night cruise to Brazil, Argentina and Uruguay in mid-December.

The one-way cruise sailed from Rio de Janeiro to Buenos Aires and featured visits to Búzios, Ilha Grande, Ilhabela, Santos, Balneário Camboriú, Punta del Este and Montevideo.

Once in Buenos Aires, the Norwegian Star kicked off the first sailing of a regular series of cruises to Argentina, Antarctica, Uruguay, and the Falkland Islands.

The 16-night cruise features visits to several destinations in the region, such as Puerto Madryn, Punta Arenas, Port Stanley and Punta del Este.

Before returning to Buenos Aires, the Norwegian Star is also scheduled to spend a few days cruising around Elephant Island and other parts of Antarctica.

After additional itineraries in the region, the 2001-built vessel is scheduled to return to Europe in mid-April, via a transatlantic crossing that starts in Rio de Janeiro and ends in Lisbon, Portugal.

In addition to the Star, Norwegian Cruise Line’s 2023-24 program in South America also includes the Norwegian Sun.

Between January and early March, the vessel is scheduled to offer a series of cruises to the Andes, Patagonia and Tierra del Fuego that include visits to destinations in Argentina, Uruguay, Chile, Colombia, Peru, Ecuador, and the Falkland Islands.

Carnival Cruise Line Announces New Enhancements

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Carnival Cruise Line announced a series of new enhancements in time for the new year, from a revamped Chef’s Table and a dedicated cooking class to online improvements.

Dedicated Cooking Class with Chef Lagasse’s Favorites

Debuting onboard the Carnival Jubilee as part of the Carnival Kitchen offerings, the Carnival Culinary Center features a dedicated cooking class curated by Chief Culinary Officer Emeril Lagasse. Guests will learn to create a three-course meal with recipes selected by Emeril, including his New-New Orleans Pasta, Shrimp and Okra Gumbo with Filé and Strawberries Romanoff.

Chef’s Table Revamps with New Menu and Wine Selections

Carnival launched a new option for its Chef’s Table, a VIP culinary experience featuring a multi-course dinner hosted by the Executive Chef onboard. The experience starts with cocktails and hors d’oeuvres for a group of 14, followed by a tour to see the galley in operation and a dinner of appetizers, entrees and desserts. The Chef’s Table 2.0 menu offerings are available fleetwide.

“Behind The Fun” Ship Tours Now Available Online

Carnival’s “Behind The Fun” tours will now be available for bookings pre-cruise on Carnival.com starting Jan. 1.

The new option will be rolled out fleetwide. To book, guests need to select the tour as a shore excursion under their ship’s homeport. An accessible, abbreviated tour is also now available for guests with disabilities.

New HUB App Feature

To simplify debarkation, the cruise line added a new feature to the HUB App. Guests no longer need to pick up zone tags for their luggage but can indicate a debarkation time via the app. Guests should list the number of bags to be placed outside their stateroom so the tags can be delivered directly to them.

VIFP members and suite guests will still receive special tags with priority debarkation as normal, and travelers who prefer not to use the app can still follow the traditional debarkation process.